Creamy Shrimp Mousse Recipe

1
Publisher Photo

Creamy Shrimp Mousse Recipe

Read Reviews
1
Publisher Photo
Folks will think you're spoiling them when you serve this wonderful shrimp mousse! Molded in a ring, it looks fancy even as it feeds a crowd.
MAKES:
40 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
40 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 package (8 ounces) cream cheese, cubed
  • 1 cup mayonnaise
  • 1 envelope unflavored gelatin
  • 6 tablespoons cold water
  • 1 can (6 ounces) small shrimp, rinsed and drained or 1/3 cup cooked small shrimp, peeled and deveined
  • 3/4 cup chopped onion
  • 1/2 cup chopped celery
  • Lettuce leaves
  • Fresh parsley, optional
  • Assorted crackers

Directions

In a large saucepan, combine the soup, cream cheese and mayonnaise. Cook and stir over medium heat until smooth; remove from the heat; set aside.
Meanwhile, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved.
Transfer to a large bowl; cool slightly. Add the shrimp, onion, celery and cream cheese mixture.
Transfer to a lightly greased 6-cup mold. Cover and refrigerate for 4 hours or overnight.
Unmold onto a lettuce-lined serving plate. Garnish with parsley if desired. Serve with crackers. Refrigerate leftovers. Yield: 5 cups.
Originally published as Creamy Shrimp Mousse in Country Woman Christmas Annual 2001, p23

Nutritional Facts

2 tablespoons: 71 calories, 7g fat (2g saturated fat), 17mg cholesterol, 152mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 2g protein.

  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 package (8 ounces) cream cheese, cubed
  • 1 cup mayonnaise
  • 1 envelope unflavored gelatin
  • 6 tablespoons cold water
  • 1 can (6 ounces) small shrimp, rinsed and drained or 1/3 cup cooked small shrimp, peeled and deveined
  • 3/4 cup chopped onion
  • 1/2 cup chopped celery
  • Lettuce leaves
  • Fresh parsley, optional
  • Assorted crackers
  1. In a large saucepan, combine the soup, cream cheese and mayonnaise. Cook and stir over medium heat until smooth; remove from the heat; set aside.
  2. Meanwhile, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved.
  3. Transfer to a large bowl; cool slightly. Add the shrimp, onion, celery and cream cheese mixture.
  4. Transfer to a lightly greased 6-cup mold. Cover and refrigerate for 4 hours or overnight.
  5. Unmold onto a lettuce-lined serving plate. Garnish with parsley if desired. Serve with crackers. Refrigerate leftovers. Yield: 5 cups.
Originally published as Creamy Shrimp Mousse in Country Woman Christmas Annual 2001, p23

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MY REVIEW
cajeanjean User ID: 1063593 56012
Reviewed Sep. 14, 2010

"This was a big hit. Nice on crackers, or served with scoop tortilla chips. I used low fat cream cheese, and I sauteed the onions. I also used 2 120g tins of small shrimp."

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